3 1/3 c. milk
1 1/3 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
3 large eggs, lightly beaten
2/3 c. sugar
4 c. peeled mashed fresh peaches
1 2/3 c. whipping cream
2 tsp. vanilla extract
1 tsp. almond extract
sliced natural almonds, toasted (garnish)

Heat milk in a 3-quart saucepan over low heat until hot. Combine 1 1/3 cups sugar, flour and salt. Gradually add sugar mixture to milk, stirring until blended. Cook mixture over medium heat, stirring constantly, 15 minutes or until thickened. Gradually stir about 1/4 of hot milk mixture into beaten eggs; add to remaining hot milk mixture, stirring constantly. Cook 1 minute or until temperature reaches 160°F; remove from heat and cool. Chill at least 2 hours.

Combine mashed peaches and 2/3 cup sugar. Stir well. Add chilled custard mixture, stirring with a wire whisk. Combine half and half and next 3 ingredients in a large bowl. Stir well. Stir in peach mixture. Pour into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions, packing with additional ice and rock salt 2 hours before serving.

Yield: 3 quarts.